Beef Tips with Guajillo Chile Sauce and Caramelized Onions

Name: Beef Tips with Guajillo Chile Sauce and Caramelized Onions
Ingredients: 4 tablespoons fresh-rendered pork lard, bacon drippings or vegetable oil, plus a little more if needed (divided use); 2 1/2 ounces (about 10 medium) dried guajillo chiles, stemmed, seeded and torn into flat pieces; 6 garlic cloves, peeled; 1/2 teaspoon ground cumin; 1 teaspoon dried Mexican oregano; 2 cups beef broth or water; Salt; A little sugar if needed; 1 1/4 to 1 1/2 pounds tender beef (from tenderloin, ribeye or New York strip on the high end to tri-tip sirloin, chuck steak, hanger or flatiron on the more affordable end), cut into 1-inch cubes; 1 large red onion, cut into ½-inch slices; A big handful of cilantro leaves, for garnish

www.rickbayless.com

Experience the authentic flavors of Mexico with Beef Tips in Guajillo Chile Sauce and Caramelized Onions from Rick Bayless. Perfect for 4 servings. Discover a culinary masterpiece!

View full recipe on www.rickbayless.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

Share this recipe:

Cooking tools:

Saucepan
Tongs
Slotted spoon
Mixing bowl
Plate
Blender
Medium-mesh strainer
Wooden spoon
Measuring spoon
Measuring cup
Chef's knife
Cutting board
Skillet
Paper towel
Stove
Fine-mesh sieve
Kitchen towel

Ingredients

4 tablespoons fresh-rendered pork lard, bacon drippings or vegetable oil, plus a little more if needed (divided use)
2 1/2 ounces (about 10 medium) dried guajillo chiles, stemmed, seeded and torn into flat pieces
6 garlic cloves, peeled
1/2 teaspoon ground cumin
1 teaspoon dried Mexican oregano
2 cups beef broth or water
Salt
A little sugar if needed
1 1/4 to 1 1/2 pounds tender beef (from tenderloin, ribeye or New York strip on the high end to tri-tip sirloin, chuck steak, hanger or flatiron on the more affordable end), cut into 1-inch cubes
1 large red onion, cut into ½-inch slices
A big handful of cilantro leaves, for garnish